Cooking Pleasure: CNY 2020 – BUTTER COOKIES

This butter cookie dough is easy to handle, design stays after baking.  It is crispy, not overly sweet and buttery if you use good quality butter.

I won’t mind using this recipe again when looking at the lovely shapes.  Just probably have to improve my skill of pressing out the dough, hehehe!

Recipe adapted from Maxu Cupcake Kitchen [slightly modified].  The portion here 3 times the original recipe


[makes 140 pieces]

250 gm butter [room temperature]

150 gm icing sugar

2 large eggs

3 tsp vanilla essence

435 gm plain flour – sifted

  1. Cream butter with icing sugar until creamy.
  2. Add in eggs and vanilla essence.  Continue to beat until creamy and light.
  3. Fold in sifted flour in batches.  Mix well until well combined.  If not baking right away, chill in fridge.
  4. Put dough in small portion into piping bag with rosette design.  Press onto baking tray lined with parchment paper.  Top with a small bit of red cherries.
  5. Bake in preheated oven at 180 degrees C for 15-20 minutes depending on your own or until golden brown.
  6. Remove to cool on wire rack before storing in air-tight containers.

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